Two things have come together to bring about this posting…(1) I have been spending an inordinate amount of time writing/editing/prepping a string of releases that I’m in the midst of. Makes for precious little time to be writing new posts. (2) As Im sure you noticed on This Week, college football season started this week. Everybody knows that an integral part to enjoying the world’s most heavenly of pastimes is the food. Im not talking soup and salad here either. Greasy, cheesy, toothsome, leave-ya-feeling-full-for-the-rest-of-the-day food.All that being said…here is one of my personal favorites, a unique spin on traditional nachos…What You’ll Need:As many (fresh or already baked) potatoes as you think you can handle1 tbsp. Cumin1 tbsp. Chile PowderOlive or Vegetable OilA large Zipper baggieYour favorite Nacho ToppingsDirections:Peel and slice up the potatoes into about 1/4″ disksAdd them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coatedGrill them up until they’re golden on both sides (may take a bit longer if you started with raw taters)Start layering them with the cheeses and toppings. Put them into the oven at 350 for a few minutes to melt